Jim's Beer Kit

How does it compare in appearance to US grown and malted barley? Does it look or feel any different? How does it compare in terms of cost? I'll be interested to know what, if any, differences you find when brewing. It doesn't look or feel any different to me. It was more than American pale ale malt...

Got this yesterday.

I just brewed a bitter and double milled the grains. Instead of the expected 1.036 I got 1.040. The same grainbill with a single run through the mill last time got 1.035. If I remember correctly you have a Schmidling malt mill. What is the gap between the rollers ? No, a Barley Crusher. The gap is ...

I just brewed a bitter and double milled the grains. Instead of the expected 1.036 I got 1.040. The same grainbill with a single run through the mill last time got 1.035.

My local homebrew club is making a grain purchase on Monday and I got this yesterday. Most of my bag of Crisp maris otter will fit in it.

Bottled today.

IPA wrote: ↑

Tue Sep 19, 2023 7:26 am

Rookie wrote: ↑

Sun Sep 10, 2023 2:49 pm

I bumped the bittering hops to .75 oz: 19 IBUs.

Not very bitter for a Bitter. More like a light Mild.

Plus 6 more from the second addition = 25 along with the 1.031 S G meets the lower end of the BJCP guidelines for ordinary bitter.

IPA wrote: ↑

Tue Sep 19, 2023 7:26 am

Rookie wrote: ↑

Sun Sep 10, 2023 2:49 pm

I bumped the bittering hops to .75 oz: 19 IBUs.

Not very bitter for a Bitter. More like a light Mild.

Plus 6 more from the second addition.

Bottling this tomorrow.

Rookie wrote: ↑

Tue Sep 12, 2023 3:43 pm

I pitched 6 grams of Muntons regular yeast into 3.4
(U S) gallons, 1.031, at 10:30 am and it was burping through the airlock every 3 seconds at 7:30 pm.

Twice a second 7:30 am and every 46 seconds 7:30 pm the next day.

I pitched 6 grams on Muntons into 3.4 ( U.S.) gallons of 1.031 bitter at 10:30 am Monday. At 7:30 pm the airlock was burping every three seconds. At 7:30 am the next morning it was burping twice a second. At 7:30 pm it was every 46 seconds. I'm thinking it's done.

My water company, Bournemouth water, has confirmed there is no Chloramine in my water. It's well worth contacting your local water company to ask the question. As to Chlorine, I run the raw water into the HLT 24 hours before brewing, then leave it with the lid off. I think this allows any Chlorine ...

I pitched 6 grams of Muntons regular yeast into 3.4
(U S) gallons, 1.031, at 10:30 am and it was burping through the airlock every 3 seconds at 7:30 pm.

This is the first of three bitters I have planned: all with the same grainbill but using different hops.

It's burping through the airlock twice a second this morning.